Chocolate cookies

Ingredients for 1 servings:

• 110 g butter
• 200 g brown sugar
• 100 g sugar, white
• 2 eggs (size L)
• 1 tsp baking powder
• 60 g cocoa powder
• 1 pinch of salt
• 1 packet of pudding powder (chocolate with almonds)
• 160 g flour (type 405), sieved
• some milk or water, if necessary
• 50 g almonds, chopped, more if desired
• 100 g dark chocolate

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Crispy on the outside, soft and ultra chocolatey on the inside!

Preheat the oven to 180°C (top/bottom heat) and line a baking sheet with parchment paper. Melt the butter over medium heat or in a double boiler, remove from the heat, and let cool slightly. Meanwhile, mix the eggs and both types of sugar well (best with a wooden spoon, not a whisk—it’s easier later). When the butter is no longer hot, add it and mix in. Then sieve the cocoa powder, baking powder, and a pinch of salt and fold in. Next, add the custard powder, then stir in the flour—don’t worry if it’s a bit difficult; just keep stirring until no more flour is visible. If necessary, add a tiny splash of milk or water. Finally, add the chopped chocolate and almonds and place small heaps of them on the baking sheet with a tablespoon. For flat cookies, press down the tops now, as they won’t spread as much, and bake for about 12 minutes. For softer, taller cookies, simply leave the piles domed and bake for 15-16 minutes. After removing the cookies from the oven, let them rest on the baking sheet for another 5 minutes, otherwise they’ll fall apart! Then, using a spatula, transfer them to a plate or wire rack and store them in a container to prevent them from drying out. Using white chocolate instead of dark chocolate and adding dried cranberries, these cookies are also a visual treat!